So far the only decaf specialty coffee that really feels like specialty coffee. Colombia Decaf is a blend of 11 small farmers. A sweet, acidic, nutty and very balanced coffee. Given the low price per bag, it is a must for the coffee lover. Extremely easy to brew flawlessly with pour over and requires nothing more than a standard recipe.
17g coffee (grind setting at 18B Baratza Sette 270)
225g of filtered water
40g bloom 30-35 seconds
93 degrees Celsius
1) 40g bloom for 30-35 seconds, stir with a bamboo stirrer to get all coffee moistened.
2) 225g water in a circular flow (this includes 40g blooming). You start the flow from inside and end circularly on the edge. Slowly pour, so the total brew time lands in 1 minute and 30 seconds, max 1 minute and 55 seconds.
Espro Travel Press:
19g coffee (grind setting at 26B Baratza Sette 270)
284g of filtered water
94 degrees Celsius
1) After pouring both the coffee and the water, stir the coffee 10 times. I suggest you use a bamboo stirrer. Avoid sharp objects.
2) Screw the press and let steep for 4 minutes
3) Press slowly, if the press gets stuck, just lift the press and try again. It is normal.
4) Serve or seal the lid.
Aeropress – A more balanced cup than Pour Over, the acidity is not as prominent as in pour over, but more than Espro.
Espro – The coffee is more powerful and because the Espro doesn’t use a paper filter (usually), you get a more rich/nutty coffee. Despite this, some acidity remains, but not as much as the other methods.
Pour Over – Sweet, acidic and almost similar maple syrup.
Rating: 6.5 / 10
The rating is only based on taste and quality and is not based on price. </ em>